Looking for recipes for the foods in season in Ontario? This is the place! I aim to hit 80% local produce in my recipes. Find also notes about my experiences as an organic vegetable and fruit gardener and breeder, and visits to growers, processors and vendors of all kinds of good foods of Ontario.

Monday, 4 November 2013

Kale & Parsnips à l'orange

I usually prefer my parsnips roasted rather than boiled, but I'm prepared to make an exception for this dish. The creamy parsnips, astringent kale and floral orange flavours all blend together very well, and on top of that this is a very easy dish to make.

Peel and slice the parsnips. Put them in a large pot with water to cover them well, and boil them until tender, about 20 to 25 minutes.

Meanwhile, wash the kale well, removing any limp or discoloured leaves and coarse stems. Chop it finely.
Steam the kale - over the parsnips is a good place to do it. Put them above the parsnips when the parsnips are easily pierced with a fork; the kale will be cooked in about five minutes.

Remove the kale to drain, and drain the parsnips well. Mash them with the butter and orange zest, then mix the orange juice and the kale into them. Be sure the kale is well drained.